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Very few cooking techniques intimidate me, but I've made hundred of fried chicken attempts and at the end of the day, I can still go to Bojangles for better fried bird. Any tips, tricks or advice for this pork chicken cooker would be welcomed.

Break down 3.5# birds with the bone on. Marinate overnight in buttermilk with garlic powder, onion powder, thyme, paprika, salt, pepper and a tiny bit of cayenne. Now remove from Marinade and shake off excess then toss with seasoned flour (basically the same seasonings as earlier ) separate the white and dark meat and fry at 275 degrees. Drumsticks and thighs are about 8 minutes, breasts take about 12, wings are like 5. Now leave at the room temperature during service and turn fryer up to 300 and just put 1 each, breast, thigh, drum, wing down in the grease for 2 minutes. Serve with and buttermilk biscuit dressed with a red eye gravy. Perfect.

Catered a wedding today with no place to cook on site and by using half potato starch and half AP I kept fried chicken crispy for about 2 hours in a cambro hotbox. Too bad I had to hold it for 3 before serving. Sometimes I hate catering. I'll give this trisol thing a shot next time.

Break down 3.5# birds with the bone on. Marinate overnight in buttermilk with garlic powder, onion powder, thyme, paprika, salt, pepper and a tiny bit of cayenne. Now remove from Marinade and shake off excess then toss with seasoned flour (basically the same seasonings as earlier ) separate the white and dark meat and fry at 275 degrees. Drumsticks and thighs are about 8 minutes, breasts take about 12, wings are like 5. Now leave at the room temperature during service and turn fryer up to 300 and just put 1 each, breast, thigh, drum, wing down in the grease for 2 minutes. Serve with and buttermilk biscuit dressed with a red eye gravy. Perfect.

Reminds me of the better French fry recipes. We had a restaurant called Whitey's that had the best broasted chicken. Damn good onion rings too. I'm guessing they broasted them too. Man I miss that place.